Chicken Succotash Stew
Ready In: 35 mins
Serves: 4
Yields: 4
Ingredients
- 3 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1 lb boneless skinless chicken thighs, cut into 1 inch pieces
- 1 tablespoon peanut oil
- 1 cup onion, chopped
- 2 celery ribs, chopped
- 1 (15 ounce) can chicken broth
- 1 (14 1/2ounce) can diced tomatoes
- 10 ounces lima beans, thawed if frozen
- 1 cup corn, thawed if frozen
- 1⁄2 lb green beans, cut into 1 inch pieces
Directions
- In a bowl, combine flour, salt and pepper. Toss chicken and set aside.
- Heat oil in a Dutch oven over medium high heat. Add onion and celery and cook 3 to 4 minutes, stirring occasionally. Push vegetable aside and add chicken. Brown chicken on all sides. Add broth, tomato, lima beans and corn.
- Reduce heat and simmer, covered, about 20 minutes or until thickened. Stir in green beans and cook another 5 to 7 minutes.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off